文献
J-GLOBAL ID:202202279010688968
整理番号:22A1120349
Tartaryソバ全粉の特性に及ぼす誘電体障壁放電プラズマと電子ビーム照射処理の影響の比較【JST・京大機械翻訳】
Comparing impacts of dielectric barrier discharge plasma and electron beam irradiation processing on characteristics of Tartary buckwheat whole flour
著者 (9件):
Huang Yuefeng
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Wang Huiqing
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Liu Qiuyan
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Zhou Jiyu
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Gao Shanshan
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
,
Yu Jiangtao
(Yangling Hesheng Irradiation Technologies Co., Ltd., Yangling 712100, China)
,
Zhang Xiaoning
(Key Laboratory of Physical Electronics and Devices of the Ministry of Education, Xi’an Jiaotong University, Xi’an, Shaanxi 710049, China)
,
Zhang Xiaoning
(School of Electronic and Information Engineering, Xi’an Jiaotong University, Xi’an, Shaanxi 710049, China)
,
Wang Min
(College of Food Science and Engineering, Northwest A&F University, Yangling 712100, China)
資料名:
Innovative Food Science and Emerging Technologies
(Innovative Food Science and Emerging Technologies)
巻:
77
ページ:
Null
発行年:
2022年
JST資料番号:
W3212A
ISSN:
1466-8564
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
オランダ (NLD)
言語:
英語 (EN)